Crock Pot Birria Tacos

When preparing your Fiery Slow-Cooked Birria Tacos, the way you combine your ingredients in the slow cooker is crucial for ensuring that the flavors meld beautifully. Start by layering your ingredients in the following order: place the marinated meat at the bottom of the slow cooker, which helps to create a flavorful base as it cooks. Next, add your spices, such as bay leaves, cumin, and oregano, followed by the chopped onions and garlic. This layering technique allows for even flavor distribution as the meat releases its juices, which will infuse the other ingredients during the cooking process.

Dive into the world of flavor with Fiery Slow-Cooked Birria Tacos! Originating from Jalisco, Mexico, this dish embodies rich traditions and community spirit. The slow-cooked beef, infused with aromatic spices and dried chiles, creates a tantalizing experience that elevates any meal. Perfect for gatherings, these tacos pair wonderfully with warm tortillas, fresh garnishes, and a side of flavorful broth for dipping. Discover the joy of crafting this comforting recipe that celebrates culture and connection with every bite.

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Ingredients

For the Birria:

3 lbs beef chuck roast, cut into chunks

1 lb beef short ribs

4 dried guajillo chiles, stems and seeds removed

2 dried ancho chiles, stems and seeds removed

4 cloves garlic, minced

1 onion, quartered

2 cups beef broth

1 tbsp apple cider vinegar

1 tbsp ground cumin

1 tbsp dried oregano

1 tsp ground cinnamon

2 bay leaves

Salt and pepper, to taste

For the Tacos:

Corn tortillas

Chopped onions, for garnish

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Shredded cheese (optional)

Instructions

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles for about 2-3 minutes until they become fragrant. Avoid burning them. Once toasted, place them in a blender along with the minced garlic, onion, 1 cup of beef broth, apple cider vinegar, cumin, oregano, cinnamon, and a pinch of salt and pepper. Blend until smooth to make the sauce.

Sear the Meat (Optional): In a large skillet over medium-high heat, add a little oil. Season the beef chuck and short ribs with salt and pepper. Sear the meat on all sides until browned (about 5 minutes). This step adds depth of flavor but can be skipped for a quicker prep.

Combine in the Crock Pot: Place the seared (or raw) beef into the slow cooker. Pour the chili sauce over the meat. Add the remaining beef broth and bay leaves. Stir to coat the meat in the sauce.

Cook: Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is very tender and falls apart easily.

Shred the Meat: Once cooked, remove the meat from the slow cooker and shred it with two forks. Strain the cooking liquid and reserve it for serving.

Prepare the Tacos: Heat a skillet over medium heat. Briefly warm the corn tortillas in the skillet until pliable. Dip each tortilla into the reserved cooking liquid, then fill with shredded birria.

Serve: Garnish the tacos with chopped onions and fresh cilantro. Serve with lime wedges for squeezing over the top, and more reserved broth for dipping!

Prep Time, Total Time, Servings: 20 mins | 8-10 hours | 8 servings